Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water and cut in half. Combine rest of ingredients in small pan. Heat gently, stirring, until sauce is smooth. Brush sauce on beets and heat under broiler 5-10 minutes, basting frequently.

You can add one finely minced clove of garlic to this sauce if you like.

Directions

1.Preheat oven to 375 degrees F. Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, and then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

2.Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Preheat oven to 400̊. Wrap beets in foil and bake for 1 hour or until tender. Cool and peel the beets. Place beets, apples, cheese and horseradish in a food processor, process until well blended. Serve with crackers or pita chips.